A delicious and pretty swirl bread, made with blueberry jam (or use your favourite jam). Great eaten out of hand with butter or fabulous as toast.
There is no need to put jam On this bread. The jam is IN the bread! This pretty and delicious swirl bread makes the best toast, so it’s perfect for morning enjoyment.
I’ve used blueberry jam here, but you can use any jam you like, so use your favourite and enjoy!
Here are some quick notes on the ingredients you will need …
Jam – as noted above, you can use any jam you like. A thicker jam will work best, as it will stay in place better as you shape the loaf. I’ve used a chunky fruit blueberry jam, but if you use a smoother jam, it will stay a more inside the loaf instead of on top. I kind of love the fruity top, but do whichever you prefer :)
Yeast – you can use either Active Dry Yeast or regular Instant Yeast for this bread, such as SAF Brand. You don’t want to use a Quick or Rapid Rise Instant Yeast, as it doesn’t perform well for classic two-rise yeast bread recipes.
How to Shape this swirl bread
- After the dough has doubled after the first rise, roll it out into a roughly 16-inch long by 8-inch wide rectangle.
- Place 3 dollops of jam on the dough.
- Spread the jam evenly over the dough. You should have a thin layer over the dough.
- I added some lemon zest at this point. This is optional.
- Starting from the long side, roll up the dough jelly roll style.
- When you have it all rolled, pinch the seam together.
- Using a sharp knife, cut down the center of the dough roll lengthwise.
- Rotate the pieces so the cut side is up.
- Pinch together the two pieces of dough at the end furthest from you, then twist together. Pinch together the ends closest to you once it is all twisted together.
- Take the pinched end closest to you and rotate it up next to the other pinched end, making a narrow “U” shape, with the bottom of the “U” closest to you. Take the right side piece and lay/twist it over the left side piece, then pinch all the ends furthest from you together. You should have a loaf now about 8-inch long. Place into a greased 8×4-inch loaf pan, where it will rise again before baking.
Yes, this bread is a little messier than some to make. Just go with the flow and don’t stress if there is jam here and there on the dough. It will all be good in the end :)
Yeast Bread Baking Tips!
You may use more of less flour that what is specified, depending on which flour you use (bread or all purpose) and on how you measure the flour. That’s why this recipe starts with just about 3/4 of the flour first and then additional flour is added, as needed. Add flour until you have a smooth, moist but not sticky dough that cleans the bowl and wraps the kneading hook.
Rising times are rough guidelines and will vary from kitchen to kitchen and season to season. Be sure to watch the dough as it rises and let it rise until it is just doubled (no more or no less), however long that takes.
Swirl breads tend to take a little longer to bake than a standard loaf. If you have a thermometer, you can test it for doneness that way. It should measure at least 200F internal temperature.
Making ahead, storing and freezing
This bread will keep for a couple of days at room temperature or a bit longer if refrigerated.
Like all yeast breads, this bread will also freeze well for up to 3 months.
Get the Recipe: Blueberry Swirl Bread
For the bread:
- 1/2 cup water, lukewarm, about 95° F.
- 1/2 cup + 1 Tablespoon buttermilk or milk, lukewarm, about 95° F.
- 2 1/4 teaspoons Active Dry or Instant yeast, not quick or rapid rise yeast
- 3 1/4 cups unbleached bread or all-purpose flour, approximately
- 1 teaspoon fine salt, reduce slightly if using salted butter
- 2 1/2 Tablespoon white or brown sugar
- 2 Tablespoons unsalted butter, melted or vegetable oil
For the filling:
- 1/2 cups blueberry jam, approximately, not too runny is best or the jam flavour of your choice
- 1 teaspoon lemon zest, optional
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the lukewarm water, the yeast and a pinch of sugar. Stir and let stand a few minutes. To the yeast mixture, add 2 cups of the flour, salt and sugar. Mix to combine. Add the lukewarm milk and melted butter or oil. Mix to combine.
- Begin adding the remaining flour, 1/4 cup at a time to start and then in smaller increments, kneading between additions, until you have a soft and smooth dough that is moist, but not sticky, that cleans the bowl and wraps the kneading hook. Remove dough to floured work surface and knead briefly. Form into a ball and place into a greased bowl. Cover with plastic wrap and allow to rise until doubled, about 45-60 minutes.
- Prepare an 8 1/2 x 4 1/2-inch metal loaf pan by greasing or spraying with cooking spray. Set aside.
- Remove dough to a floured surface. Roll in to a rectangle, approximately 16 inches long by 8 inches wide. Spread your jam over the surface, leaving a 1/2-inch margin on the longest sides. Sprinkle with lemon zest, if using. Starting with the long side, roll the dough jelly-roll style until you reach the end. Pinch seams and ends together.
- *If the shaping instructions here aren't clear, refer to the shaping photos above this Recipe Card.
- Using a sharp knife, cut down the centre of the roll lengthwise from one end to the other. Rotate the pieces so the cut side is up and carefully place the two pieces side by side. Pinch together the two pieces of dough at end furthest away from you. Twist the two pieces together, by lifting one piece over the other and then repeating a couple of times. Pinch together the end closest to you after twisting. Take the pinched end closest to you and rotate it up beside the pinched end furthest from you, making a narrow "U" shape. Take the right side piece and twist it together a bit with the left side piece, pinching the far ends all together.
- Carefully lift the loaf and place into the prepared pan (a bench scraper under the loaf works well for this). Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the middle of the pan, about 30-40 minutes.
- Pre-heat oven to 350° F (regular bake/not fan-assisted)
- Once bread has risen, remove plastic wrap. Place into preheated oven and bake for 30 minutes. Check at 30 minutes and rotate the pan front to back. If the bread is already well browned, cover loosely with a piece of aluminum foil and bake an additional 10-15 minutes, until bread is golden brown and sounds hollow when tapped. (Or about 200° F. internal temperature when tested with a thermometer). Allow bread to cool in the pan for 5 minutes, then run a knife around the edges and remove bread from loaf pan and cool on a cooling rack.
- Allow bread to cool completely before slicing.